Simple, practical, and full of everyday flavour, How to Make Cumin Powder? is a vegetarian Indian spice blend made with cumin seeds (jeera) in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 1 cup
- Category: Spice Blend
- Cuisine: Indian
Ingredients
- 1 cup cumin seeds (jeera)
Method
Roasting Cumin Seeds
- Heat a heavy bottom pan over medium-low heat and add the cumin seeds. Dry roast them by stirring at regular intervals till they slightly change in color and are aromatic. It would take about 2-3 minutes. However, do not over roast the cumin seeds, else they might taste bitter. Switch off the flame and transfer to a plate. Cooldown completely.
Making Cumin Powder using a Grinder
- Once the roasted cumin seeds have cooled down, transfer them to the spice grinder and blend to make a coarse or fine powder.
Making Cumin Powder with Mortar-Pestle
- Once the roasted cumin seeds have cooled down, transfer them to the mortar-pestle and crush them to make a coarse or fine powder.
Making Cumin Powder with Rolling Pin
- Once the roasted cumin seeds have cooled down, transfer them to the plain marble surface (chakla). Roll the rolling pin over the cumin seeds going from up to down by gently applying pressure. Continue the process until you get coarse ground cumin.
- Transfer the powder into a dry, clean airtight glass container.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
